1 bunch celery
1 1/2 tsp salt
1 tbs wine vinegar
1 tsp sugar
2 tbs fresh lemon juice
1/4 cup olive oil
2 tsp Dijon mustard
3/4 light mayonnaise or sour cream
1/2 cup chopped red onions

Wash and trim celery and cut into very thin diagonal slices. Finely chop 1/2 cup celery leaves. Combine vinegar, lemon juice, mustard, salt and sugar. Slowly, first beat in the oil, then the sour cream. Mix thoroughly with celery, celery leaves and red onions. Marinate in refrigerator for at least 3 hours.

*For variation, try shredded red cabbage, carrot or celery root.